Place 3 cups of water in a saucepan to boil, add the rice, turmeric and saffron and simmer until the rice has absorbed all the water.
Press rice into mold (optional) and set aside.
Coat the barramundi fillet with a dusting of flour.
Melt 50g butter in a shallow saucepan until it begins to bubble, add the fillet presentation side first.
Cook until golden brown, then turn and cook for a further minute.
Transfer to an oven tray and place into a pre heated oven at 180° C for 5 to 10 minutes while you prepare the white wine sauce.
To serve, turn out rice onto a heated plate.
Place the barramundi fillet on the plate, cover with sauce and garnish with grapes.
Heat 10g butter in a saucepan, add the thickened cream and simmer until it starts to reduce.
Add the white wine and reduce by half.
Just before serving, add a pinch of salt and pepper, lemon myrtle and the juice of the lemon wedge.
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